This one, tiny tweak that made my Carbonara game even stronger

March 1, 2018

I've been making pasta carbonara for years using the recipe my girlfriend who grew up in Rome gave me. It's authentic, which means no cream, EVER. Sometimes she adds a little Prosecco into the mix and I've never truly understood what it does for the recipe so I always skipped that step. But, recently I made one tiny tweak and it came out even better.

Instead of using 2 whole eggs, I used one whole egg and 2 egg yolks and this one change made it so much creamier! So now my super easy 4 ingredient Carbonara is even more delicious. Here's the recipe:

  • 1 pkg Buccatini
  • 1/4 lb pancetta or guanciale
  • 1 whole egg + 2 egg yolks
  • 1 cup grated parmesan cheese (or pecorino blend)

That's it! While the water's coming to a boil I start cooking the pancetta or guanciale (I switch between the two fairly regularly) on the stove but I hold back half of it and add it to the pan just after I put the pasta into the boiling water. This way you get a nice half and half mix of crispy and moist pancetta. Beat the eggs together and mix it with the cheese so it's ready to go. When the buccatini is ready I add it straight to the hot pancetta from the pot, so some of the pasta water gets mixed in. Give it a good stir, then remove the pan from the hot burner to a cold one. Add the cheese and eggs and a little pasta water and really stir it up good to get the pasta coated with what becomes a luscious sauce. Put it in a serving bowl immediately and voilà! Easiest, most delicious weeknight dinner that will have your whole family claiming you are a certified Top Chef.